| 超声波处理对葡萄酒香气成分变化的影响 |
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| 引用本文： | 赵赟,王颉,李丹,李丰,徐立强.超声波处理对葡萄酒香气成分变化的影响[J].北方园艺,2008(11). |
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| 作者姓名： | 赵赟 王颉 李丹 李丰 徐立强 |
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| 作者单位： | 河北农业大学,食品科技学院,河北,保定,071001 |
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| 基金项目： | 保定市科技局农产品加工平台建设项目
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| 摘 要： | 以新鲜干红葡萄酒为试验材料,使用SK台式超声波处理机进行人工催陈,采用气相色谱和质谱联用的方法,研究了经超声波处理酒样香气成分的变化情况,并对经过超声波处理后酒样进行感官分析.结果表明:新鲜干红葡萄酒经超声波处理18 min后,总酯的相对含量从19.61% 增加至31.19%,总醇的相对含量从70.16%降低至60.43%,说明超声波处理可使新鲜干红葡萄酒样在催陈过程中进行氧化、还原、酯化等作用,促进酒体老熟去杂增香使酒体柔和老熟,感官评定多项评定指标分数增加.
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| 关 键 词： | 葡萄酒 超声波 催陈 气相色谱/质谱联用 |
GC/MS Analysis of Wine after Treated by Ultrasonic |
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| ZHAO Yun,WANG Jie,LI Dan,LI Feng,XU Li-qiang.GC/MS Analysis of Wine after Treated by Ultrasonic[J].Northern Horticulture,2008(11). |
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| Authors: | ZHAO Yun WANG Jie LI Dan LI Feng XU Li-qiang |
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| Institution: | ZHAO Yun,WANG Jie,LI Dan,LI Feng,XU Li-qiang (Food Science , Techniques College of Hebei Agriculture University,Baoding,Hebei 071001,China) |
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| Abstract: | Several dry red wines were treated with ultrasonicator of SK to test the influence of ultrasonic processes on dry red wine,the aroma compound were analyzed by GC/MS,and sensory analysis was made.The results indicated when the wine was treated by the ultrasonic for 18 min,the contents of the total esters increased from 19.61% to 31.19%,the content of total alcohols Isoamyl alcohol decreased 70.16% to 60.43%,Ultrasonic promote oxidation,reduction,esterification in the process of the fresh dry red wine aging,a... |
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| Keywords: | Wine Ultrasonic Aging GC/MS |
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